Buffalo Chicken Salad Recipe

by katerina on May 3, 2007

Over at FoodTV Canada‘s blog Food For Thought Catherine had the brilliant idea of starting a Cooking Club where each month people try a different FoodTV recipe. The best thing about it from my perspective is the motivation to try things you otherwise might not, and this is a perfect example.

The first recipe for the club was Michael Smith, Chef at Home’s Buffalo Chicken Wing Salad. Overall I really liked this recipe, J instantly said “this is really good you should make this again”. (I suppose sometimes the urge to make new recipes takes over the opportunities to make old favorites. ) It was a great meal for TV night here, there is something satisfying about gorging on blue cheese while watching skinny girls throw tantrums on ATNM. We also thought it would be really good in a wrap. I didn’t change the recipe much, I melted the butter and I used a little less blue cheese and ketchup. Next time I might add tomatoes, but I don’t think it was necessary. I think start to finish this too me about 30 minutes – and it could’ve been 20 if I was more organized.

You can see the original recipe here, or my slightly modified version is below. This is also the first recipe of Michael Smiths that I have tried to follow closely and it amused me how little detail was in the recipe. Quantity of oil but not type for example – I don’t think this is a bad thing at all but it is certainly in contrast to other chef’s who leave nothing up to the imagination.

[print_this]Buffalo Chicken Salad
(serves 4)

½ cup butter, melted
½ cup Franks hot sauce
3T ketchup
2 chicken breasts, cut into chunks
¼ cup flour
Salt and pepper
¼ cup oil
1 head of romaine lettuce, washed and sliced
2 ribs celery, washed excess threads removed, and cut into sticks
Juice of 1 lemon
6 ounces blue cheese, crumbled

1. Whisk together the butter, hot sauce and ketchup and set aside.
2. Preheat a skillet large enough to accommodate all chicken at once over medium-high heat.
3. Toss chicken with flour, salt and pepper until well coated. Pour oil into pan and add the chicken. Cook on one side until it’s golden brown and then flip and cook the other side until the chicken is cooked through.
4. Remove from the oil and briefly pat with paper towels. Add to spicy sauce mix and toss well to coat.
5. Put lettuce and celery into a salad bowl. Add chicken and any excess sauce to the salad along with the lemon juice. Toss well and garnish with crumbled blue cheese.

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